Morcón Gaditano comes from Cádiz, a city and port in southwestern Spain. It is the capital of the province of Cádiz, one of eight which make up the autonomous community of Andalusia. The word “gaditano” describes a native of Cádiz city.
|Iberian pig pork butt (shoulder), neck meat or both||1000 g||2.20 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Pimentón||30 g||5 Tbsp|
|Garlic, diced||12 g||4 cloves|
- Cut meat into 25 mm (1”) pieces.
- Mix well meat with salt and spices.
- Stuff into pork large intestine blind cap (caecum) casing. The casing is about 18-25 cm long. Reinforce lengthwise and across with twine. The stuffed morcón looks like an oval small rugby ball.
- Hold at 10° C (50° F), 90% humidity, for 8-10 days.
- Dry at 12-14° C (53-57° F), 80% humidity, for 2-3 months. The total time depends on the diameter of the sausage and temperature/humidity. In natural chambers without control of temperature and humidity, drying time could be 3-4 months or even longer.
- Store at 12° C (53° F), 65% humidity.
In traditional production the temperature in natural chambers was maintained by burning oak wood when necessary. Cure #2 was not added either.